As the new year is upon us, we all try to be more conscious of what we're eating. In our house, that means swapping some of our sugary, bread heavy cooks and taking a lighter approach. Tacos, fajitas and kebabs are some of the meals we have been making recently, using different rubs and meats to mix it up.
Here is our go-to recipe for our super simple flatbreads that we whip up whilst our meat is cooking.
Recipe:
250g bread flour
1 tbsp oil
approx 140ml warm water (not all at once, read below!)
Let's talk flour.
Realistically, any flour will work for these flatbreads - all purpose, bread, 00...as long as it has gluten then it should work just fine.
My favourite go to is strong white bread flour. This allows the dough (which doesn't have any yeast or rise) to have a strong structure.
Make sure, whatever flour you use, you are dusting your work space well - we don't want any sticking to the bench!
Add your flour and oil to a large mixing bowl or stand mixer. I choose extra virgin olive oil to add some flavour to the wraps but vegetable will work fine too.
Slowly add your warm water - about half at this point - and bring the dough together until a rough dough forms. You can now knead the dough - by hand to get a feel for the dough or using a mixer with a dough hook, either way you need to assess how dry the dough is looking at add more water accordingly, you may not need all of the water.
Once the dough has all come together and looks hydrated - but not sticky - bring your dough together into a ball and leave in a floured bowl covered with cling film. It's very important to keep the air from getting to your dough!
Now your dough needs to rest. At least 10 minutes but if you can give it up to an hour it will be more pliable and easier to work with.
Remove your dough ball and cut it evenly into 6 or 8 pieces (depending on how big you want your flatbreads!)
Roll out each piece to around an â…› inch thick - keep the rest of your dough covered with a towel so it doesn't dry out.
If you are going to roll all of these out at once, make sure to keep them under a towel to keep the air off them, and if you want to stack them, flour them well so they don't stick to each other.
You can use an outdoor grill to cook these, I used a cast iron griddle pan indoors but I have done these in an Ooni pizza oven, Traeger Ranger and on a kettle grill plancha.
Oil your cooking surface well and add your flat dough, they may well puff up but just leave them to it, it just adds more lovely charred bubbles!
Cook these for a few minutes until both sides show some browning - careful not to cook them for too long as they will become hard and brittle, you want soft flatbreads!
When they are all done, fill them with all the goodness that you want. Here we went for some lamb koftas, seasoned with Tomahawk Rub, topped with feta cheese, lemon juice and greek yoghurt...they were SO delicious.
Give these a go, they are so simple and so rewarding to make yourself. If you do give them a try, tag us on socials and let us know what you think!
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